Despite the hype for these among the raw community, I really wasn't expecting much! But we loved these - some of my family is of Asian descent and are very used to all varieties of noodles. I purchased them for the 'raw vegan' reason, but found that everyone loved them. You'll need to toss them in a bit of warm (or boiling water if you're not doing raw) with lemon juice to soften them up but they're really great, mild & excellent with any sauce (raw or cooked) - no seaweed taste or anything. I love it in place of vermicelli for a Raw Vegan Vietnamese Mint Salad with fresh mango, mint, almonds, lime and chilli.

I use these in my sea vegetable salad. Combine with sliced cucumber, dulce, dried cranberries, sliced mandarin oranges, sea salt to taste and some asian sesame salad dressing. Makes a great light dinner. These noodles don't have any taste, but blend wonderfully with other flavors of a dish. They are soft, yet crunchy on the inside. Very different and a great way to add something new to your diet.

These work best with a generous amount of sauce. I soak them in water and a little bit of vinegar or lemon juice for ten minutes or more, then rinse and soak them in the sauce I'm using for at least twenty minutes. They lose the rubbery with slight crunch texture and just seem like glass noodles. I've used peanut sauce and vegetables with great success. Helps you keep sanity when you have to decrease carbohydrates.